For the first time in history, Romania has been officially selected among the 20 participating countries at Bocuse d’Or Europe 2026, the most prestigious gastronomic competition in the world. The announcement was recently made by the Bocuse d’Or Europe committee, confirming that Romania will compete alongside Europe’s top culinary nations in Marseille, France, in March 2026. The best-performing teams will then advance to the Grand Finale in Lyon, scheduled for January 2027.

This milestone marks a historic moment for Romanian gastronomy, placing the country on the same stage as the world’s most respected culinary nations. The achievement was made possible through the sustained efforts of the National Association of Chefs and Confectioners in Tourism (ANBCT), the only organization in Romania officially recognized by the SIRHA/Bocuse d’Or team. The process of being accepted as an official participant country is highly rigorous, evaluating the host organization’s ability to manage and prepare a competition of such international scale.

National selection open: “Tradition Reinterpreted” as the 2025 theme

In parallel, ANBCT has officially opened registrations for the Bocuse d’Or Romania National Selection, which will take place on November 27, 2025, in Brașov. Chefs interested in competing can apply starting today via bocusedor.anbct.ro. The finalists will be announced on October 27, 2025.

“This is a historic moment for Romanian gastronomy. It took time, dialogue, and proof that Romania can meet the rigorous standards set by Bocuse d’Or,  from organization and transparency to professionalism and long-term vision. Bocuse d’Or is the supreme stage of culinary art, and Romania’s presence there represents recognition, trust, and respect for all those who believed in this journey. We want to show that Romania is not only a country of rich traditions but one capable of turning them into art, innovation, and performance,” said Chef Cezar Munteanu, President of ANBCT.

The theme for this year’s national competition is “Tradition Reinterpreted,” an invitation for chefs to tell a culinary story that connects the past and future of Romanian cuisine. The use of imported exotic ingredients will be discouraged, with a strong focus on local origin, sustainability, and responsibility in cooking.

The mandatory ingredients for this edition are sturgeon, champignon mushrooms, and Jerusalem artichoke (topinambur) and invites a creative approach that merges land and water, heritage and innovation. Responsibly farmed sturgeon symbolizes care for natural resources, while champignons and topinambur bring texture and depth, reflecting the balance between nature’s essential elements, water and earth.

Through this theme, Romania reaffirms its commitment to sustainable and conscious gastronomy, showing that culinary excellence can only be achieved through respect for nature, tradition, and craftsmanship.

A jury of international culinary experts

For the national selection, ANBCT has invited an international jury of Bocuse d’Or veterans, ensuring that the evaluation will follow the competition’s global standards of excellence. The judging criteria will include taste, creativity, originality, presentation aesthetics, responsible use of ingredients, sustainability principles, and teamwork efficiency. The national selection is supported by Selgros Romania, Aquila Romania, and OmniaGusti.

About Bocuse d’Or

Founded in 1987 by the legendary Chef Paul Bocuse, the Bocuse d’Or competition is the world’s most prestigious culinary event. Every two years, it gathers the most talented chefs from across the globe in a spectacular celebration of culinary excellence. Over nearly four decades, more than 70 countries have participated, and only 52 chefs have ever claimed the ultimate title — making Bocuse d’Or a global benchmark of gastronomic perfection.

The Bocuse d’Or Europe 2026 edition will be hosted in Marseille during Sirha Méditerranée, creating a unique ecosystem for the global culinary scene. For several days, the city will become the world capital of gastronomy, where chefs, producers, and culinary enthusiasts will gather to showcase creativity, precision, and innovation in fine dining.

About ANBCT

The National Association of Chefs and Confectioners in Tourism (ANBCT) is the oldest professional organization for chefs and confectioners in Romania. For over 50 years, ANBCT has supported professional development, promoted Romanian gastronomy, and facilitated participation in international culinary competitions. The association is a proud member of Worldchefs, the largest global network of professional chefs.

Under the leadership of Chef Cezar Munteanu, ANBCT has entered a new era of modernization and international visibility through regional events, educational projects, and the continuous participation of Romania’s national culinary team in global competitions such as the IKA Culinary Olympics 2024, Global Chefs Challenge 2024, Worldchefs European Grand Prix Rimini 2025, and the Croatian Culinary Cup 2025.